Baked Creamy Spinach Dip - A Favorite Classic Appetizer Everyone Loves!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Melt 1 tablespoon of butter in a saucepan over medium heat.

Add 1-2 teaspoons of pre-minced garlic to the melted butter and cook for about 1-2 minutes until fragrant, being careful not to burn it.

Whisk in 1 tablespoon of all-purpose flour to create a roux, cooking for about a minute to eliminate the raw flour taste.

Drain 2 packs of frozen spinach, reserving 1 cup of the liquid for later use.

Use a spatula to scrape all the spinach out of the bags into a bowl.

Squeeze the spinach to remove excess liquid, using a clean dish towel to help get it as dry as possible.

Combine the drained spinach with the roux mixture in the saucepan.

Add 12 oz of evaporated milk and stir to combine.

Mix in 1/4 cup of shredded parmesan cheese, 2 oz of cream cheese, 1/4 cup of ricotta cheese, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Stir until all ingredients are well combined and heated through, making sure the cheeses melt into the mixture.

Transfer the dip into a baking dish and top with the remaining 1/4 cup of shredded parmesan cheese.

Bake in a preheated oven at 350°F for about 20-25 minutes until bubbly and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens